These amazing Cinnamon Scrolls made with Halo & Swoon Scone Dough mix, and are packed full of sweet cinnamon spice. Delicious served warm or cold, they're extra good when served straight from the oven, drizzled with vanilla glaze.

These gluten-free scrolls are the perfect treat for morning tea, weekend brunch or Christmas morning. If you want to bake them ahead of time, they can easily be reheated by placing them in a hot oven for a couple of minutes, or microwave for 30 seconds. 

If you'd prefer to keep them refined sugar free, simply swap the regular icing sugar for unrefined coconut icing sugar. Otherwise simply drizzle with a little pure maple syrup, or leave the glaze off altogether!

Check out our how-to video here: watch video

Cinnamon Scrolls with Vanilla Glaze

Serves: 8
Prep time: 25 minutes Cook time: 20 minutes

1 Halo & Swoon Scone Dough

1/4 cup (40g) coconut sugar

7/8 cup (225g) plant milk, room temperature

2 Tbsp coconut oil, melted

1/4 cup gluten-free flour for rolling

Filling:

2/3 cup (105g) coconut sugar

1 1/2 Tbsp cinnamon

1/4 cup (50g) coconut oil, melted

Vanilla glaze:

1/2 cup (80g) icing sugar

1 tsp vanilla essence

1-2 tsp water

Preheat oven to 200°C fan bake and line a baking tray.

Place scone mix in a bowl, add coconut sugar and stir well. Add milk and coconut oil, and mix into a dough.

Sprinkle gluten free flour onto lined tray, turn out dough and roll into a large rectangle, adding flour as needed.

Combine filling ingredients and spread evenly over dough.

The dough is very soft, so to avoid breakages use the baking paper to roll the dough up like a sushi roll, starting from long side. 

Cut into 8 pieces and place on baking tray.

Bake in centre of oven for 20 minutes until golden.

Combine glaze ingredients and drizzle over warm scrolls before serving.

Store scrolls in a cool dry place for up to 3 days.